Yep, it's easy to reap the "yeast dividend" - just brew a new batch on the day you're racking from a primary to a secondary.

Aerobic fermentation - that lag time in which you're waiting for activity to start, is while yeast cells are dividing and making more yeast. Once they get up to a saturation point (a gazillion cells per liter - I forget how many), the yeast cells switch over to anaerobic fermentation - changing sugar into alcohol and CO2. That's when you see it.

It's fun to rack a new beer onto the dregs of an old one. There's lots of yeast present so it starts working right away - kind of a foamy yeast orgy.

So far as motivation, I'd say I drink four beers a day on average. 20 gallons = 200 beers, a fifty-day supply. That's a lot of beer for just a few hours work. You can see why I wanted four different kinds out of it though, for a little variety.